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Two-Cheese Corn Muffins

 Two-Cheese Corn Muffins
Savory muffins are my favorite, and these fit the bill. They're cheesy and flavorful, yet still light and fluffy. I can whip them up in no time, which is a definite plus when I'm trying to prepare the rest of the Thanksgiving meal. —KC Quaretti, North Venice, Florida
12 ServingsPrep: 15 min. Bake: 20 min.


  • 2 cups all-purpose flour
  • 2 tablespoons fresh sage, chopped
  • 1-1/2 teaspoons baking powder
  • 1 teaspoon salt
  • 1 teaspoon garlic powder
  • 1/2 teaspoon baking soda
  • 2 eggs
  • 1 cup buttermilk
  • 1/4 cup butter, melted
  • 1 cup fresh or frozen corn
  • 3/4 cup shredded part-skim mozzarella cheese
  • 1/2 cup shredded cheddar cheese


  • In a large bowl, combine the flour, sage, baking powder, salt, garlic
  • powder and baking soda. In small bowl, combine the eggs, buttermilk
  • and butter. Stir into dry ingredients just until moistened. Fold in
  • corn and cheeses.
  • Fill greased muffin cups three-fourths full. Bake at 400° for
  • 15-20 minutes or until a toothpick inserted in muffin comes out
  • clean. Cool for 5 minutes before removing from pan to wire rack.
  • Serve warm. Yield: 1 dozen.
Nutritional Facts: 1 muffin equals 176 calories,

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Two-Cheese Corn Muffins (continued)

Nutritional Facts: 8 g fat (5 g saturated fat), 55 mg cholesterol, 423 mg sodium, 20 g carbohydrate, 1 g fiber, 7 g protein.